The Feather Blade

Additional Information

Inspired by famous London steakhouse Flat Iron, where The Feather Blade’s founder Sheen Jet Leong learned the ropes, this new dining concept in collaboration with The Establishment Group will welcome customers every Saturday and Sunday evening till April.

It’s no-frills and fuss-free, so don’t expect the fine dining treatment here. Named after the shoulder blade cut of meat also known as the “flat iron” — a small and cheaper cut — the eatery gets its grain-fed cattle from Australia and wet-ages it for 30 days, then grills the beef and serves it seasoned simply with salt and butter ($21/200g).

The menu also offers house-made sauces ($2) like Sichuan peppercorn, horseradish cream, bearnaise, and red wine, along with sides ($7) such as creamed spinach, truffled cream corn, mashed potatoes, and a mix of shimeji, shiitake, and button mushrooms.

To pair with the food, you can order small-batch sakes, wines, or cocktails like Kyoho Sangria, Blood Orange Old Fashioned or, er, Death on Weekends (champagne with a dose of absinthe).